Black Bean Taco Salad

15 minutes and two steps is all you need to toss this flavorful black bean salad. Perfect if you love Mexican cuisine.

  • Prep Time 12 min
  • Total Time 15 min
  • Servings 4

Ingredients

2
cans (15 ounces each) black beans, rinsed and drained
1
can (2 1/4 ounces) sliced ripe olives, drained
2
medium tomatoes, chopped (1 1/2 cups)
4
medium green onions, chopped (1/4 cup)
1/3
cup shredded Cheddar cheese
1/4
cup chopped fresh cilantro
2
tablespoons lime juice
1
teaspoon ground cumin
1/4
teaspoon pepper
4
cups chopped spinach (6 ounces)

  • 1 Mix beans, olives, tomatoes, onions, cheese and cilantro in large bowl.
  • 2 Mix lime juice, cumin and pepper; toss with bean mixture. Serve on spinach.

Expert Tips

If you don't have any cumin on hand, use chili powder.

Shredded cheese is a convenience food that is widely available and extremely handy to keep in the refrigerator.

For a tasty Chicken Taco Salad, omit 1 can of the black beans and add 1 1/2 cups of chopped cooked chicken or turkey with the beans in step 1.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
215
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
620mg
620%;
Total Carbohydrate
35g
35%
(Dietary Fiber
9g
9%
),
Protein
14g
14%
;
% Daily Value*:
Iron
26%;
Exchanges:
2 Starch; 1 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.